Description

This Crockpot Chicken Noodle Soup is a comforting, classic dish made easy in your slow cooker. Tender chicken, hearty vegetables, flavorful herbs, and noodles simmer together for a cozy meal perfect for any weeknight or when you’re feeling under the weather. Enjoy a delicious, wholesome bowl without the fuss of stovetop cooking—just set it and forget it!

Ingredients

Units Scale

For the Soup Base

1 1/2 pounds boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste

For the Noodles

2 cups egg noodles

To Finish

1 tablespoon fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)

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Instructions

Prepare the Ingredients: Dice the onion, slice the carrots, chop the celery, and mince the garlic. Trim any excess fat from the chicken.
Layer in the Crockpot: Place the chicken breasts or thighs at the bottom of the crockpot. Add the sliced carrots, celery, onion, and garlic on top. Sprinkle in the dried thyme, parsley, rosemary, and drop in the bay leaf. Season with salt and black pepper. Pour in the chicken broth to cover all the ingredients.
Cook the Soup: Cover the crockpot and set to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Discard the bay leaf, then return the shredded chicken to the crockpot.
Add the Noodles: Stir in the egg noodles, cover, and cook on high for 20-30 minutes until the noodles are tender. Stir occasionally to ensure even cooking.
Finish and Serve: Taste and adjust seasoning with more salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon, if desired.

Notes

Use chicken thighs for a richer, more flavorful broth.
Whole wheat or gluten-free noodles can be substituted for regular egg noodles.
Leftover soup can be stored up to 4 days in the fridge; add a splash of broth when reheating.
For extra veggies, stir in spinach or kale during the last 10 minutes of cooking.
Freezing tip: Cooked noodles can become mushy when frozen. Store the soup base separately and add fresh noodles when reheating.

Nutrition

Serving Size: about 2 cups
Calories: 290
Sugar: 4g
Sodium: 760mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 27g
Cholesterol: 65mg